Instructions:
1. Make the Cake Batter:
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, combine melted butter, sugar, and cocoa powder. Mix well.
Add eggs one at a time, mixing well after each. Stir in vanilla.
In a separate bowl, whisk flour and salt. Gradually add to wet ingredients, mixing until just combined. Fold in pecans.
2. Bake the Cake:
Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool for 10 minutes.
3. Add Marshmallows:
Sprinkle marshmallows evenly over the warm cake. Broil on high for 1-2 minutes, or until golden brown and toasted. Watch carefully to prevent burning!
Cool for another 10 minutes.
4. Make the Frosting:
Melt butter in a saucepan over medium heat. Stir in milk and cocoa powder until combined.
Remove from heat. Gradually whisk in powdered sugar and vanilla until smooth.
5. Frost and Serve:
Pour frosting over the marshmallow topping, spreading evenly. Let cool completely before serving.
Keto/Low-Carb Variations:
For a keto or low-carb version:
- Cake: Replace sugar with a keto sweetener (erythritol or stevia). Use almond or coconut flour instead of all-purpose. Omit or substitute pecans with walnuts or almonds.
- Topping & Frosting: Use sugar-free marshmallows or make your own with sugar substitutes. Replace powdered sugar with a powdered sugar substitute (powdered erythritol).
Tips & Tricks:
- Add chocolate chips to the batter for extra chocolatey goodness!
- Serve with vanilla ice cream or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
FAQs:
Can I freeze it?
Yes, freeze the un-frosted cake. Wrap tightly and thaw overnight in the fridge before frosting.
Can I use other nuts?
Absolutely! Use your favorites, or omit nuts entirely.
Can I make it ahead?
Yes, make the cake a day ahead. Add the topping and frosting right before serving.
Different pan size?
Smaller pans = thicker cake, longer baking time. Larger pans = thinner cake, shorter baking time.
Enjoy your delicious Mississippi Mud Cake!
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